Spaghetti Carbonara

Found in All Recipes 30 Minute Meals Summer 2026 issue here

4 eggs, lightly beaten
1/2 cup grated Pecorino Romano cheese (2 ounces), plus more for garnish (sub Parmesan)
6 ounces pancetta, finely diced (traditional use guanciale, basic use bacon)
12 ounces spaghetti
cracked black pepper, for garnish

Whisk together eggs and Pecorino Romano in a medium bowl.
Cook pancetta in a large skillet over medium heat, stirring often, until evenly browned, about 10 minutes.
 

Meanwhile, bring a large pot of salted water to a boil. Cook spaghetti according to package directions, reserving 2⁄3 cup pasta cooking water. Drain; add spaghetti to pancetta in skillet. Remove skillet from heat.

Stir 1⁄4 cup pasta water into egg mixture to temper eggs. Add egg mixture to spaghetti in skillet; stir constantly, adding enough pasta cooking water to reach desired consistency, until spaghetti is coated and eggs are just set but not curdled. Garnish with black pepper and/or additional Pecorino Romano.

Note: Guanciale is the traditional cured pork choice for carbonara. It has a high fat-to-meat ratio, which contributes to a silky end product. But it can be hard to find and expensive. So use pancetta instead. Bacon can be used in a pinch, too. 

Pecorino Romano is aged sheep’s-milk cheese with a sharp and salty flavor. For the best texture, grate your own. But you can substitute Parmesan, no problem. 

 

2 Bite Ham Delight Rolls

Found in SL March 2026 issue here

1 (13.8-oz.) can refrigerated pizza dough (such as Pillsbury Classic Crust)
All-purpose flour, for surface
1 Tbsp. Dijon mustard
1 tsp. pure maple syrup
8 thin deli ham slices (about 6 oz.)
6 Gouda cheese slices (about 4 oz.)
1 Tbsp. unsalted butter, melted
2 tsp. everything bagel seasoning

Preheat oven to 375°F. Coat an 8-inch round cake pan with cooking spray. Unroll dough onto a lightly floured work surface. Roll dough into a 13- x 9-inch rectangle. Stir together mustard and maple syrup in a small bowl, and brush over dough.

Arrange ham in an even layer over dough, overlapping slices as needed. Top with cheese. Starting from 1 long side of dough, tightly roll into a log; pinch seam to seal. Trim and discard about 1/2 inch from each end of log. Cut log into 12 slices (about 1 inch thick). Arrange slices, cut sides up, in prepared pan. Brush with melted butter, and sprinkle with bagel seasoning.

Bake until puffed and golden brown, 26 to 30 minutes. Let cool 5 minutes. Serve warm. 

Broccoli Parm

Found in SL March 2026 issue here.

 

1 Tbsp. tomato paste
1/4 cup olive oil, divided
1 1/4 tsp. kosher salt, divided
3/4 tsp. black pepper, divided
1# broccoli florets, cut into large 1-2" florets (about 5 cups)
1/2 cup panko breadcrumbs
1 tsp. Italian seasoning
1/2 tsp. garlic powder
1/4 cup Parmesan cheese

Line a large rimmed baking sheet with foil; place in oven, and preheat to 500°F. Whisk together tomato paste, 3 tablespoons oil, 1 teaspoon salt, and 1/2 teaspoon pepper in a large bowl. Add broccoli; toss to coat.

Remove hot pan from oven. Carefully arrange broccoli on pan in a single layer, cut sides down. Roast until browned, about 10 minutes. Stir together panko, Italian seasoning, garlic powder, Parmesan, 1 tablespoon oil, and 1/4 teaspoon each salt and pepper in a small bowl.

Remove pan from oven. Flip broccoli, and sprinkle with panko mixture. Bake until topping is golden, 3 to 4 minutes.

Cheesy Baked Asparagus

Found this on the Food Lion website.

1 lb of Asparagus (stem ends trimmed)
2 tbsp of Food Lion Olive Oil
1 tsp Salt
½ tsp of Ground Pepper
1 ½ cups of shredded Extra Sharp White Cheddar Cheese, parmesan, gruyere, or mozzarella

Preheat the oven to 425°F. Arrange the asparagus in a single layer in a 9x13 inch baking dish. Drizzle with the olive oil and season with the salt and pepper.
Bake until light golden brown and crisp-tender, about 12-15 minutes. Sprinkle the cheese evenly over the center of the asparagus. Continue to bake until the cheese is melted, about 2-3 minutes.

Little River Quiche

This was the first quiche that we ever tried to make in our own, and the recipe was given to us by Patricia Shelton at a prayer breakfast one morning while we were attending Little River Baptist Church in Montpelier. It’s taken me just a little bit to get this recipe into our files (roughly since 2019) but it’s our go to every time we want to make quiche. We rarely make it the same way twice and you can feel free to substitute in whatever you want. I put Patricia‘s recipe at the bottom and how we make it just below. It’s a great recipe to use leftover vegetables, but taylor to what you prefer. 

~1# bacon or ham or diced lunch meat, really use what you have or want

1c shredded mozzarella 

1c shredded cheddar, Colby Jack, pepper jack, etc 

4-6 eggs

1 c raw whole milk, maybe more if it gets too thick

1c broccoli or more, use what you have

Salt and pepper

1 deep dish pie crust

Mix eggs and milk together Until smooth. Add cheese, meat, broccoli. Salt and Pepper for what your family likes. Cook on a sheet pan in a 350° oven for 40 minutes or until set. We often make two, so it will need to cook longer.

Make-ahead Ham & Cheese Quiche

1# Cubed ham

1 cup shredded mozzarella cheese

1 cup shredded cheddar cheese or colby jack cheese

4 eggs

8oz. Whipping cream

1 deep dish pie crust

1. Lightly beat eggs and cream until yolks are blended into cream, add ham and cheese and mix well. 

2. Cover in bowl and refrigerate over night.  3. Next morning pour into pie crust, and bake at 350 for 40 minutes. Serve hot or room temperature.

Lemon Pepper Shrimp Scampi

Found in Southern Living Jan/Feb 2023 here

1 lb. uncooked spaghetti
1 1/2 lb. jumbo peeled, deveined raw shrimp, tails removed
2 tsp. kosher salt, divided, plus more for salting water
1 tsp. black pepper, divided, plus more for serving
4 Tbsp. extra-virgin olive oil
6 Tbsp. unsalted butter
1 large shallot, finely chopped (about 1/3 cup)
6 garlic cloves, thinly sliced (about 3 Tbsp.)
1 cup dry white wine (such as Pinot Grigio)
1/2 cup chopped fresh flat-leaf parsley (from 1 bunch), plus more for garnish
2 tsp. grated lemon zest plus 4 Tbsp. fresh juice (from 2 lemons)
Grated Parmesan cheese, for serving
Lemon wedges, for serving

Bring a large pot of salted water to a boil over high. Add spaghetti; cook until al dente, 7 to 8 minutes. Reserve 1 cup cooking water; drain pasta, and transfer to a large bowl.

Pat shrimp dry with a paper towel; sprinkle with 1 teaspoon of the salt and 1/2 teaspoon of the pepper.

Heat 2 tablespoons of the olive oil in a 12-inch skillet over medium-high. Add half of the shrimp; cook, undisturbed, until browned on 1 side, 2 to 3 minutes. Stir shrimp, and transfer to a plate. Repeat with remaining oil and shrimp.

Add 4 tablespoons of the butter to drippings in skillet; add shallot, garlic, and remaining 1 teaspoon salt and 1/2 teaspoon pepper. Cook over medium-high, stirring often, until shallots are just tender, about 3 minutes. Stir in wine, scraping up any browned bits from bottom of pan; cook, undisturbed, until reduced by half, 2 to 3 minutes. Reduce heat to medium, and add cooked shrimp (and any accumulated juices), parsley, lemon zest and juice, cooked spaghetti, reserved 1 cup cooking water, and remaining 2 tablespoons butter. Cook over medium, tossing together until sauce becomes glossy and coats noodles evenly, 2 to 3 minutes.

Remove from heat; top with grated cheese and more black pepper. Garnish with parsley, and serve with lemon wedges. 

 

Lemon Ricotta Pasta with Peas & Prosciutto

Found in Pioneer Woman magazine Spring 2026

 

1# radiatore or other short pasta

3/4 cup frozen peas

3 tbsp olive oil

4 oz prosciutto (6-8 thin slices)

4 garlic cloves, minced

1 1/4 cups whole milk ricotta cheese

3/4 cup grated parmesan cheese (3oz)

2 lemons, zest and juice

1/4 tsp black pepper

1/4 cup torn fresh basil leaves

 

Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions, adding the peas during the last minute of cooking. Reserve 1 cup cooking water, then drain. Reserve the pot.

Heat olive oil in a large skillet over medium heat. Working in batches if necessary, cook the prosciutto until golden and crisp, about 30 seconds per side. 

Transfer the prosciutto to a plate and let cool slightly, then tear into pieces.

Add the garlic to the drippings in the skillet and cook until fragrant, about 1 minute. Remove from the heat and whisk in the ricotta, parmesan, zest, juice, pepper, and 3/4 cup of the reserved cooking water until smooth and creamy.

Add the pasta and peas to the skillet and toss to coat, adding more cooking water as needed to loosen the sauce. Add the prosciutto and toss to combine. Top with the basil and a sprinkle of parmesan and season with pepper. 

Pineapple Casserole

Found in Pioneer Woman magazine Spring 2026

 

4 tbsp salted butter, melted

2 20oz cans pineapple tidbits

2/3 c sugar

1/4 c ap flour

2 c grated sharp cheddar cheese (8oz)

1 1/2 c coarsely crushed butter crackers (Ritz, 1 sleeve)

 

Preheat the oven to 350°. Butter a 9" square baking dish.

Drain the pineapple tidbits, reserving 1/4 c of the pineapple juice in a large bowl. Add the sugar and flour to the bowl and whisk to combine. Fold in the drained pineapple and cheddar. Transfer to the prepared baking dish. 

Sprinkle the casserole evenly with the cracker crumbs and drizzle melted butter over the top. Bake until golden and bubbly, 30-35 minutes. Let it sit 10-15 minutes before serving.

 

Ree says this is a potluch classic. It's amazing how delicous pineapple tastes with cheddar cheese. 

Spaghetti Veggie Casserole

3 tbsp salted butter

1# spaghetti, broken into 2" pieces (instead of breaking, I recommend cooking the using a knife to chop it)

1 green bell pepper, diced

1/2 yellow onion, diced

8oz cremini mushrooms, trimmed and quartered

1 medium zucchini, cut into 1/2" pieces

1 1/2 tsp fresh thyme

3 garlic cloves, minced

1 pint cherry tomatoes

3 c loosely packed baby spinach

1/2 c dry sherry

1/2 c heavy cream

2 10oz cans cream of mushroom soup

1 4oz jar diced pimentos, drained

1 1/2 c grated sharp cheddar cheese (6oz)

1 1/2 c grated fontina cheese (6oz)

1 tsp seasoned salt

1/4 tsp cayenne pepper

2 c vegetable broth

 

Preheat oven to 350°. Butter a 9x13" baking dish.

Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package directions for al dente. Drain and set aside in a large bowl.

Melt the butter in a large skillet over medium high heat. Add the bell pepper and onion and cook, stirring, until beginning to soften, 2-3 minutes. 

Add the mushrooms, zucchini, and thyme and continue to cook until the vegetables are tender and just beginning to brown, about 5 minutes. 

Reduce the heat to med low and add the garlic and cherry tomatoes. Cook, stirring occasionally, until the tomatoes burst and turn jammy, 5-6 minutes. 

Add spinach and stir just until wilted. Transfer the vegetables to the bowl of spaghetti.

Add the sherry to the drippings in the skillet. Bring to a simmer over medium heat and cook, scraping up any browned bits, about 30 seconds. Add the heavy cream and simmer for another 30 seconds. Pour into the bowl with the spaghetti and vegetables. Add the cream of mushroom soup, pimentos, 1 cup cheddar and 1 cup fontina, seasoned salt, cayenne pepper, and vegetable broth. Stir until well combined.

Transfer the spaghetti mixture to the prepared baking dish and top with the remaining 1/2 cup cheddar and 1/2 cup fontina. Bake until golden brown and bubbly, 40-45 minutes. Let sit 10-15 minutes before serving. 

Ham Quiche

Found in Pioneer Woman magazine Spring 2026

 

1 refrigerated pie crust (14oz)

4 large eggs

1 c half and half

1 tbsp chopped fresh parsley

1 tbsp dijon mustard

1 1/2 tbsp ap flour

1/4 tsp salt

black pepper

1 1/2c diced ham

1 c shredded sharp cheddar cheese

1 small shallot, finely chopped

 

Preheat oven to 375° with a baking sheet on the middle rack. Fit the pie crust into a 9" pie plate (not deep dish). Fold the edges of the crust under itself and crimp as you like. Chill in the refrigerator while preparing the filling.

Whisk together the eggs, half and half, parsley, mustard, flour, salt and pepper in a large bowl. 

Sprinkle the ham, cheddar cheese, and shallot in the bottom of the chilled pie crust. Pour in the egg mixture.

Place the quiche on the preheated baking sheet and bake until puffed around the edges and the center is set, 40-45 minutes. Let cool on the baking sheet for at least 30 minutes before slicing.

 

Bacon & Egg Breakfast Pizza

Found in The Pioneer Woman magazine Spring 2026

 

8 oz bacon, cooked and diced

1 20oz bag frozen shredded hash browns

1 1/4 tsp salt

3/4 tsp pepper

2 8oz tubes crescent dough sheets

2 tbsp grated parmesan cheese 

8 large eggs

3 tbsp heavy cream

3 cups shredded cheddar cheese (~12oz)

2 green onions, thinly sliced 

 

Preheat oven to 375°. Line 13x18" rimmed baking sheet with parchment paper.

 

Heat 3 tbsp of bacon fat in a skillet over medium high heat. Add the hash browns and season with 1tsp salt and 1/2 tsp pepper. Cook, flipping and stirring occasionally until golden, 8-10 minutes. Transfer to a paper towel covering a plate.

 

Unroll both crescent dough sheets on the prepared baking sheet. Pinch the seams together to create a large rectangle and gently press the dough out. Roll in the edges of the dough to create a crust. Sprinkle the dough with parmesan cheese. Bake until lightly golden, 10-12 minutes.

 

Whisk the eggs, heavy cream, and remaining salt and pepper in a medium bowl. Heat 2 tbsp of bacon fat or butter in a skillet over med-low heat. Add the eggs and let it cook about 30 seconds, then stir occasionally for the next 1-2 minutes to create large curds of scrambled egg. One the eggs are set but still look slightly wet, remove from the heat and spoon onto a plate to stop the cooking.

 

Spread the hash brown mixture onto the crust. Sprinkle with 1/2 cups cheese. Spread the scrambled eggs over the cheese. Sprinkle with the bacon and the remaining cheddar. Bake until the cheese is melted, 10-12 minutes. Sprinkle with green onions and serve.

Bacon & Egg Bites

Found in The Pioneer Woman magazine Spring 2026

 

6 slices bacon, cooked and crumbled

1 cup cottage cheese

8 large eggs

3/4 tsp salt

1/2 tsp pepper

3/4 cup shredded pepper jack cheese (~3oz)

2 4oz cans chopped green chile peppers, drained and patted dry

4 green onions, thinly sliced

 

Preheat oven to350°. Spray a muffin pan.

Puree cottage cheese in a blender until smooth and creamy, about 1 minute. Add the eggs, salt, pepper and blend until smooth.

Mix together the cheese, chiles, green onions, and bacon in a medium bowl. Divide into 12 muffin cups and pour the egg mixture in.

Bake until the eggs are just set, 25-30 minutes. Let cool for 5 minutes, then remove the egg bites from the pan.

These can be frozen for up to 2 months. To reheat, microwave 60-90 seconds or heat in a 325° oven for 15 minutes. 

Bacon & Egg Croissant Boats

Found in The Pioneer Woman magazine Spring 2026 issue.

6  croissants

6 slices of bacon
1 red bell pepper, chopped

1 shallot

3 cups baby spinach, coarsely chopped

1/2 tsp salt

1/2 tsp pepper

6 eggs
6 tbsp pesto (optional) 

3/4 cup shredded cheese: like cheddar, fontina, havarti (~3 oz)
2 tbsp fresh basil, chopped

1. Preheat the oven to 375°F.
2. Cook the bacon in a skillet over medium heat until crispy. Remove from the skillet and drain on paper towels.

3. Pour off all bacon fat but 1 tbsp. Add bell pepper and shallot. Cook about 3-4 minutes over medium heat. Stir in spinach, salt, and pepper and cook until wilted. Remove from heat and let cool.
3. Cut the croissants on top using a serrated knife to form a boat shape. Press the inside down to make a cavity for filling.
4. Place the croissants on a baking sheet. Mix all the ingredients together but the eggs and basil. Divide all the mixed ingredients into the 6 boats.
5. Crack an egg into each croissant boat.
9. Bake for 15-20 minutes, or until the eggs are set to your liking.
10. Garnish with chopped basil before serving.

Rossalynn Carter's Pimiento Cheese

Found in SL Dec 2024 issue here. The issue wrote an article about this and it's said to be very good.

16 oz. extra-sharp Cheddar cheese, shredded (about 4 cups)
1 (8-oz.) pkg. cream cheese, softened
1/2 cup mayonnaise of your choice
1 (4-oz.) jar diced pimientos, drained
1 Tbsp. grated yellow onion
1/4 tsp. onion powder
1/4 tsp. kosher salt
1/8 tsp. black pepper
White bread slices or crackers, for serving

Mix first 8 ingredients in a medium bowl.
Serve on bread or crackers.

 

Sheetpan Quiche

Found in SL April 2023 here

1 (14.1-oz.) pkg. refrigerated piecrusts
All-purpose flour, for dusting surface
1 Tbsp. unsalted butter
1 lb. fresh asparagus, cut into 1 1/2-inch-long pieces
4 cups fresh baby spinach
1 3/4 tsp. kosher salt, divided
1/2 tsp. black pepper, divided
6 oz. Gruyère cheese, shredded (about 1 1/2 cups)
12 large eggs
2 cups half-and-half
3 Tbsp. chopped fresh chives
2 tsp. chopped fresh dill
1/2 cup fresh or frozen sweet peas

Preheat oven to 375°F. Coat a 15- x 10-inch rimmed baking sheet with cooking spray.
Stack 2 crusts on top of each other on a lightly floured surface, and roll into a 17- x 12-inch rectangle.
Transfer crust to prepared baking sheet, pressing into bottom and up sides. Tuck edges of crust under, and crimp as desired. Top crust with a piece of parchment paper; fill with pie weights or dried beans.
Freeze, uncovered, 10 minutes.

Bake in preheated oven until crust is set and edges are browned, about 20 minutes. Remove parchment paper and weights, and let cool 10 minutes.

While crust is cooling, melt butter in a large skillet over medium-high. Add asparagus, and cook, stirring often, until tender-crisp, about 4 minutes. Stir in spinach, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper. Cook, stirring often, until spinach is just wilted, about 1 minute. Remove skillet from heat.

Sprinkle 1 cup of the cheese evenly in bottom of baked crust. Whisk together eggs, half-and-half, chives, dill, remaining 1 1/4 teaspoons salt, and remaining 1/4 teaspoon pepper in a large bowl until combined. Pour egg mixture over cheese in crust. Top evenly with asparagus and spinach mixture; sprinkle with peas and remaining 1/2 cup cheese.

Bake at 375°F until filling is set, 25 to 30 minutes. Let cool at least 20 minutes before slicing as desired. 

 

Chicken Rice Broccolini Bake

Found in SL April 2023 issue here

1 lb. boneless, skinless chicken breasts, cut into 1-inch pieces
8 oz. fresh broccolini, trimmed and cut into 2-inch pieces
3 Tbsp. olive oil, divided
1 tsp. kosher salt, divided
3/4 tsp. black pepper, divided
1 small sweet onion, chopped (2/3 cup)
3 garlic cloves, minced (1 Tbsp.)
2 Tbsp. all-purpose flour
2 cups whole milk
8 oz. fontina cheese, shredded (about 2 cups), divided
1 (8.8-oz.) pkg. microwave-ready white rice, uncooked
1/2 cup panko breadcrumbs
1 tsp. chopped fresh thyme leaves, plus more for garnish

Preheat oven to 400°F. Stir together chicken, broccolini, 1 tablespoon of the oil, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper in an 11- x 7-inch (2-quart) baking dish until evenly coated. Bake, uncovered, until chicken and broccolini are partially cooked, about 10 minutes.

Meanwhile, heat 1 tablespoon of the oil in a large skillet over medium-high. Add onion; cook, stirring often, until tender, about 3 minutes. Add garlic; cook until fragrant, about 30 seconds.
   
Reduce heat to medium, and stir in flour; cook, stirring constantly, until incorporated, about 30 seconds. Gradually whisk in milk until smooth; bring to a simmer over medium. Cook, whisking often, until slightly thickened, 5 to 8 minutes. Remove from heat, and whisk in 1 1/2 cups of the fontina, remaining 1/2 teaspoon salt, and remaining 1/2 teaspoon pepper until smooth.
 

Transfer chicken and broccolini to sauce in skillet, discarding any juices in baking dish. Add rice to skillet; stir until just coated. Spoon mixture into baking dish.
   
Stir together panko, thyme, remaining 1 tablespoon oil, and remaining 1/2 cup fontina in a small bowl; sprinkle evenly over chicken mixture. Bake, uncovered, at 400°F until top is golden brown, 25 to 30 minutes. Garnish with additional thyme. 

 

Lemon Chicken Pasta

Found on SL website here

 

1 16oz pkg. uncooked linguine
1/4 cup all-purpose flour
1 3/4 tsp kosher salt
1 cup panko 
1 tsp dried Italian seasoning
1/4 tsp black pepper
2 tsp lemon zest, plus 1/4 cup juice (from 2 lemons), divided
1 large egg, beaten
3 10oz each boneless skinless chicken breasts, cut in half horizontally into cutlets
7 Tbsp olive oil, divided
2 6 oz zucchini, cut into 1/4-in.-thick rounds (about 2 1/2 cups), divided
2 Tbsp unsalted butter
1 large garlic clove, finely chopped (1 1/2 tsp.)
1/4 tsp onion powder
2 cups heavy whipping cream
4 oz. Parmesan cheese, grated (about 1 cup)

Bring a large pot of salted water to a boil over high. Add linguine; cook until al dente, about 7 minutes. Reserve 1/2 cup of the cooking water; drain linguine in a colander, and set aside until ready to use.

While linguine cooks, stir together flour and 1/4 teaspoon of the salt in a shallow bowl. Stir together panko, Italian seasoning, black pepper, 1 teaspoon of the lemon zest, and 1 teaspoon of the salt in a separate shallow bowl. Place egg in a third shallow bowl.
 

Working with 1 piece of chicken at a time, dredge chicken in flour, and shake off excess. Dip in beaten egg, letting excess drip off; dredge in panko mixture to coat, pressing to adhere, as needed. Set chicken aside on a plate. Repeat process with remaining pieces of chicken, flour, egg, and panko mixture. (Discard any remaining flour, egg, and panko mixture.)

Heat 1 tablespoon of the oil in a large skillet over medium-high until shimmering. Add half of the zucchini evenly spaced in skillet, pressing slightly so surface makes contact with skillet. Cook, undisturbed, until browned in spots, about 1 minute. Flip, and cook on other side, 1 minute. Transfer to a plate, and set aside. Repeat process with remaining zucchini. Wipe skillet clean.

Heat 3 tablespoons of the oil in skillet over medium-high until shimmering. Add 3 pieces of  chicken, and cook, turning once, until golden brown on both sides and a thermometer inserted into thickest portion of chicken registers 165°F, 8 to 10 minutes. Transfer chicken to a plate; wipe skillet clean. Repeat process with remaining 3 tablespoons oil and remaining 3 pieces chicken; set aside, and keep warm.

Add butter to large pot used to cook pasta, and melt over medium-high. Add garlic and onion powder, and cook until fragrant, about 1 minute.

Stir in whipping cream, 1/2 cup reserved cooking water, and remaining 1/2 teaspoon salt; bring to a simmer over medium, stirring often.

Reduce heat to low, and slowly add lemon juice while whisking vigorously, 30 to 45 seconds. Add Parmesan, and cook, whisking constantly, until Parmesan melts and sauce is thick, 2 to 5 minutes.

Add linguine, zucchini, and remaining 1 teaspoon lemon zest to pot, and toss to mix evenly.

Slice chicken; divide linguine mixture evenly among bowls, and top evenly with chicken. Garnish with parsley and lemon slices.

Hot Ham & Cheese Wreath

Recipe found in Food Network Magazine here

 

2 8-ounce cans refrigerated crescent roll dough
1/4 cup jalapeño jelly
6 oz deli ham, sliced paper thin
3 oz Gruyere cheese, shredded
3 oz pepper jack cheese, shredded
2 jalapeños, thinly sliced

Preheat the oven to 375° F.

Line a large baking sheet or pizza pan with parchment paper or nonstick aluminum foil. Place a 4.5-inch diameter bowl upside down in the center of the baking dish and use it as a guide (it will be the center, empty area of your wreath). Arrange triangular sections of the crescent dough on the parchment in a circle around the bowl with the long points facing outward as the "rays" and the wide bases in the center with the edges overlapping. Brush the jalapeño jelly on the dough. Remove the bowl.
 

In a small bowl, mix the ham, Gruyere and pepper jack, then layer the mixture on the dough, creating a ring around the center of the circle. Pull the points of dough from the outer edge over the filling and tuck under the center rim of the dough circle. The filling will show and that's ok! Top with jalapeño slices all around.
 

Bake, rotating halfway through, until golden, 20 to 25 minutes. Allow to cool slightly before slicing to serve. 

Gnocchi Mac & Cheese w/ Fall Vegetables

Recipe found in Food Network Magazine Dec 2022 here

 

Kosher salt
1 large sweet potato, peeled and diced
1 17.5-ounce package potato gnocchi
2 tablespoons unsalted butter
1 small onion, diced
1 large bunch or 2 small bunches spinach, stemmed and chopped
Freshly ground pepper
2 tablespoons all-purpose flour
2 cups whole milk
6 ounces cheddar cheese, shredded (about 1 1/2 cups)
1/4 cup grated Parmesan cheese, plus more for topping
1 teaspoon Dijon mustard

Bring a large pot of salted water to a boil. Add the sweet potato and cook until just tender, 6 to 7 minutes. Add the gnocchi and cook until al dente, about 3 minutes. Reserve 1/2 cup cooking water, then drain the gnocchi and sweet potato and set aside.
 

Meanwhile, heat the butter in a large skillet over medium-high heat. Add the onion and cook, stirring, until translucent and soft, 4 to 5 minutes. Add the spinach and cook, stirring occasionally, until wilted, about 2 minutes. Season with salt and pepper.
 

Add the flour to the skillet and cook, stirring, until the spinach is coated, 1 to 2 minutes. Reduce the heat to medium, stir in the milk and simmer until the mixture thickens, 2 to 3 minutes. Reduce the heat to low and stir in the cheddar, Parmesan and mustard. Cook until the cheese melts, 2 to 3 minutes. Remove from the heat and stir in the gnocchi and sweet potato. If the sauce is too thick, stir in some of the reserved cooking water, 2 tablespoons at a time.
Divide the gnocchi among bowls. Top with more Parmesan.

Pear, Bacon, Gorgonzola Flatbread

Recipe in SL October 2024 here

1 medium-size (6 oz.) red Anjou pear, unpeeled, halved, cored, and thinly sliced lengthwise (about 1 cup)
2 tsp. fresh lemon juice (from 1 lemon)
1 (16 1/2- x 4 1/2-in.) flatbread (such as Trader Joe’s pizza crust)
4 oz. fontina cheese, shredded (about 1 cup)
1 small (1 1/2 oz.) shallot, thinly sliced (1/3 cup)
1 1/2 oz. crumbled Gorgonzola cheese (about 1/3 cup)
1/4 tsp. flaky sea salt
1/8 tsp. black pepper
1 Tbsp. honey
1/2 cup loosely packed baby arugula (1/3 oz.)
2 Tbsp. cooked and crumbled bacon (2 slices)

Preheat oven to 450°F. Toss together pear and lemon juice until pear slices are coated. 

Place flatbread on a large baking sheet lined with parchment paper. Top with fontina cheese. Arrange pear and shallot slices evenly over cheese.

Bake in preheated oven until flatbread is crisp and cheese is melted, 12 to 15 minutes. Remove from oven; sprinkle evenly with Gorgonzola, salt, and pepper. Drizzle with honey, and top with arugula and bacon.